Are you ready to indulge in a dessert that’s both creamy and refreshing? This Vegan Matcha Cheesecake Recipe is the answer to your cravings. With its vibrant green hue and rich flavor, this cheesecake delivers a delightful balance of sweetness and earthy matcha notes that will impress even the most discerning palates.
Imagine slicing into a luscious cheesecake that’s not only plant-based but also bursting with the unique, slightly bitter taste of matcha. This recipe is perfect for those special occasions or simply when you want to treat yourself to something extraordinary without compromising on your dietary preferences.
What I love about this Vegan Matcha Cheesecake is its versatility. Serve it at a dinner party, a family gathering, or as a special treat for yourself – either way, it’s sure to be a hit!
A Guilt-Free Delight for Matcha Lovers
This vegan matcha cheesecake is made with a smooth and creamy filling that incorporates cashews and coconut milk, providing a rich texture while keeping it dairy-free. The matcha adds a beautiful color and a distinctive flavor that sets it apart from traditional cheesecakes.
The taste is beautifully balanced, combining the natural sweetness of maple syrup and the hint of bitterness from the matcha, creating an unforgettable dessert experience that’s both satisfying and light.
Ingredients
- 1 ½ cups raw cashews, soaked for at least 4 hours
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/4 cup matcha powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 ½ cups Graham cracker crumbs (or vegan alternative)
- 1/4 cup melted coconut oil (for crust)
Instructions
- Prepare the Crust: In a bowl, combine the Graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of a springform pan to form an even layer. Set aside.
- Blend the Filling: In a blender or food processor, combine soaked cashews, coconut milk, maple syrup, melted coconut oil, matcha powder, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Assemble: Pour the matcha filling over the prepared crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Place the cheesecake in the refrigerator for at least 4 hours or until set. For best results, refrigerate overnight.
- Serve: Once set, remove the cheesecake from the springform pan and slice. Enjoy chilled, garnished with fresh berries or a dusting of matcha powder if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 23g
- Protein: 5g
- Carbohydrates: 27g
